Lasagne with pesto, goat cheese and spinach
INGREDIENTS:
Ready pesto
Pasta for lasagne
-for besciamella
1l of milk
100g butter
100g flour
nutmeg
salt
-for filling
3g garlic
20g oil
500g goat cheese
500g spinach
10g pine nuts
250g scamorza
Parmesan cheese
Salt
Preparation of besciamella:
Do a roux pouring the flour on the melted butter and mix well until it doesn’t take a light brown color, paid the milk and let it warm up, seasoned with salt and grated nutmeg. In the end cook it and mix vigorously not to make it barn for other 5 minutes.
Until the besciamella will be thicken.
Brown the garlic in the oil, wash spinach and put it in the pan and soften them.
Composition of Lasagne:
Grease a roasting backing tin (20x30) with a little bit of oil and then pour a bit of besciamella. Add a spoon of pesto and divide on the whole surface, reclined a layer of pasta. On the pasta put a bit of besciamella, pesto and the spinach. Pour the cheese flakes and put on the pasta, then add parmesan cheese and salt and pepper to taste.
Cut the scamorza and put it on the lasagna. Do it again starting with pasta for 4 times. On the last layer pour the pine nuts.
Cook in the static preheaten oven at 180° for 20 minutes.